CADBURY CREME EGG SCOTCH EGGS

These are the ultimate Easter treat and if creme eggs aren’t your thing try Lindt, Galaxy or plan eggs inside!

Original Recipe which I have adapted

Ingredients
for the cake

55g unsalted butter
55g caster sugar
1 large egg
55g self-raising flour
1/2 teaspoon baking powder
30g cocoa powder
6 tablespoons milk
1/2 teaspoon vanilla extract

for the buttercream
60g unsalted butter
60g icing sugar
10g cocoa powder
1/2 teaspoon vanilla extract
1 tablespoon milk
45g cream cheese
5 creme eggs

Coating
200g chocolate
6 chocolate digestive biscuits
2 flakes

Preheat the oven to 180C/350F.
Cream together the butter and sugar
Add in the egg
Add in the dry ingredients and mix
Add in the milk and vanilla extract and mix
Pour the mixture into a greased tin and cook until done for around 20-25 minutes. To check if cake is cooked insert knife in the middle of the cake, if cooked the knife should be clean.
Leave for 10 minutes then transfer cake onto wire rack to cool further. Once cooled cut off edges and top layer of cake and crumble with hands.

buttercream
Cream together the softened butter and cream cheese.
Beat in the icing sugar, cocoa powder, milk and vanilla extract.

Add one spoonful of buttercream to your cake crumbs (more if needed) mix with spoon then use your hands and roll into a ball.

Unwrap your creme eggs and roll out a layer of cake. Gradually mould it around your egg then roll into a ball. Complete until all of your eggs are covered then pop in freezer for 30 minutes.

While your eggs are in the freezer melt your bar of chocolate on a low heat stirring every 30 seconds.

Pulse your digestives in a food processor or hit with a rolling pin to break them into crumbs. Add your two flakes.

Once your eggs are out of the freezer use two spoons to coat them with chocolate, roll them in the biscuits then pop in the fridge for 5-10 minutes.

Serve and enjoy!!

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